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Panzanella Salad with Le Moine Cheese
2013-08-06
https://www.metro.ca/userfiles/image/recipes/salade-panzanella-le-moine-5498.jpg
PT25M
PT30M
PT2H55M
Preheat oven to 400°F (200°C).Toss bread cubes with 3 Tbsp. (45 mL) olive oil until well-coated.Spread them on a baking sheet and brown about 10 minutes in the oven.On a baking sheet, roast halved peppers cut-side down about 20 minutes, until skin blackens.Cool in a paper bag or wrapped in foil. Peel and cube. Set aside.Thoroughly rinse and drain white beans. Set aside.In a large bowl, whisk 1/2 cup (125 mL) olive oil with balsamic vinegar. Salt and pepper.Add beans, bread cubes, tomatoes, peppers, cucumber, onion, black olives and cheese.Toss until all ingredients are coated with dressing.Refrigerate for about 2 hours to saturate all ingredients with dressing.Add basil just before serving.Adjust seasoning and serve chilled.
4
www.fromagesdici.com
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3 cups (750 mL) ciabatta or country bread, cut into 1 in. (2.5 cm) cubes
125 ml + 45 mL extra virgin olive oil
2 red peppers, halved
19 oz (540 mL) white beans
1/4 cup (60 mL) balsamic vinegar
8 ripe Tomato, cubed
1 big cucumber, peeled and cubed
1 small red onion, sliced thin
1/2 cup (125 mL) pitted black olives
1 cup (250 mL) cubed le moine cheese
chopped fresh basil to taste
Salt and freshly ground pepper to taste
Panzanella Salad with Le Moine Cheese
4
servings
0:25
Preparation
0:30
COOKING
2:55
TOTAL TIME
Ingredients
-
3 cups
(750 mL)ciabatta or country bread, cut into 1 in. (2.5 cm) cubes
-
125 ml + 45 mL
extra virgin olive oil
-
2
red peppers, halved
-
19 oz
(540 mL)white beans
-
1/4 cup
(60 mL)balsamic vinegar
-
8
ripe Tomato, cubed
-
1
big cucumber, peeled and cubed
-
1
small red onion, sliced thin
-
1/2 cup
(125 mL)pitted black olives
-
1 cup
(250 mL)cubed le moine cheese
-
chopped fresh basil to taste
-
Salt and freshly ground pepper to taste
Preparation
Preheat oven to 400°F (200°C).
Toss bread cubes with 3 Tbsp. (45 mL) olive oil until well-coated.
Spread them on a baking sheet and brown about 10 minutes in the oven.
On a baking sheet, roast halved peppers cut-side down about 20 minutes, until skin blackens.
Cool in a paper bag or wrapped in foil. Peel and cube. Set aside.
Thoroughly rinse and drain white beans. Set aside.
In a large bowl, whisk 1/2 cup (125 mL) olive oil with balsamic vinegar. Salt and pepper.
Add beans, bread cubes, tomatoes, peppers, cucumber, onion, black olives and cheese.
Toss until all ingredients are coated with dressing.
Refrigerate for about 2 hours to saturate all ingredients with dressing.
Add basil just before serving.
Adjust seasoning and serve chilled.
Source :
www.fromagesdici.com
Legal Notice
Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
